Monday, March 8, 2010

Prosciutto Wrapped Chicken with Gorgonzola and Thyme

When I cook something for dieters, I'm trying not to cook dishes which scream "diet."  Many restaurant and food manufacturers offer low calorie menus or products for health conscious customers, and I've tried them. Some of them are okay, but sadly most of them are like eating cardboard. Yuck! Stop eating tasteless, boring "diet foods."  Those foods may fill you up for a short while, but they don't satisfy you. Eventually you'll be stressed out.  Being on a diet or eating healthy doesn't mean you have to give up on tasty foods.  Let's admit. We love to eat, don't we? So, here is  a recipe for those who care about their health but still want to enjoy eating.

You don't need to season with salt. Prosciutto and gorgonzola give enough saltiness to the chicken. If you are worried about sodium intake and would like to make it less salty, adjust the amount of gorgonzola.

Prosciutto Wrapped Chicken
with gorgonzola and thyme
Print Recipe

4 slices prosciutto (paper-thin)
1~2 Tbsptomato paste
  2 springs fresh thyme
2 Tbspcrumbled gorgonzola 
1/4 cup all purpose flour
1egg, beaten
1/2 tsp dijon mastard 
1/3 cupbread crumbs
1 Tbspolive oil 


  1. Preheat toaster oven to 400 degrees.
  2. Spread each prosciutto slice with tomato paste. Sprinkle thyme and gorgonzola over prosciutto evenly. 
  3. Tightly wrap each chicken tenders with prosciutto diagonally from one side to the other.
  4. Mix beaten egg and mustard.
  5. Carefully dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and mustard mixture  and finally, coat the chicken tenders with the breadcrumbs.
  6. Place the chicken tenders on a baking sheet. Drizzle with olive oil and bake in the toaster oven for 10~12 minutes until golden brown.

Serves 2~4